Baby leeks are just small leeks and there are two things that are exciting about them: a) the fact that they haven't had the time to develop many green leaves or the fibrous structure that can sometimes make them stringy, and b) they're definitely sweeter. For me, they signify late spring to summer cooking. The purpose of quickly boiling them in water and then roasting them, as I've done in this recipe, is to make them deliciously soft and then to caramelize them so they develop a robustness that makes them wonderful served over or next to fish and meat. They will also add an interesting flavour to pastas or soups. When I have friends round for dinner, I do everything in the method below in advance apart from roasting them, so all I need to do is flash them in the oven for 10 minutes.
Nutritional Information - Amount per serving:
- Calories 74kcal
- Carbs 3.2g
- Sugar 2.3g
- Fat 5.5g
- Saturates 0.8g
- Protein 1.8g
This recipe is from:
Cook with Jamie
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council